Common Ingredient Substitutions Article from Allrecipes.com

This is awesome! Here is a list of common substitutions for common baking ingredients. Enjoy! (courtesy of allrecipes.com)

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer's cheese	8 ounces	8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour--Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger--dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger--fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk--whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni	1 ounce	1 ounce salami
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1 ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Salty's Best Chocolate Cake Ever

My husband Danny had this dessert when we went to Salty's Seafood Grills in Alki Beach, Seattle, Washington. Amazing!

BEST CHOCOLATE CAKE EVER!

By Pastry Chef Jane Gibson

The Cake Makes 3 8-inch cake rounds. 2 cups flour 1 cup cocoa powder (we use Cacao Barry - see www.cacao-barry.com) 2½ teaspoons baking soda 1½ cups canola oil 2 cups sugar 3 eggs 2 teaspoons vanilla 2 cups buttermilk

Chocolate Cream Filling 1 cup milk 1 cup heavy cream 5 egg yolks 1/3 cup extra fine sugar 2½ cups (14 ounces) bittersweet chocolate - Cacao Barry 70% bittersweet pistoles or buttons, see www.cacao-barry.com (you may also chop it from a block)

Preparing the Filling: In the morning or a day ahead, prepare the filling so it has time to set up.

In small saucepan combine milk and cream and bring to a boil. Turn off heat.

In a separate bowl, beat eggs and sugar together until smooth. Add a small ladle of hot cream to the egg mixture to temper; beat to incorporate. Add another ladle and repeat.

Add tempered egg mixture to cream. Turn the heat back on but do not bring to a boil. You want about 170 degrees (212 degrees is boiling). Remove from heat, mix in chocolate and whisk until blended and shiny. Cover with plastic wrap so the chocolate does not form a skin and store at room temperature.

Preparing the Cake: Prepare three 8-inch round cake pans. Spray with vegetable spray and line with a parchment paper round on the bottom. Set aside.

In a medium bowl combine flour, cocoa powder and baking soda to a bowl; stir to blend.

In a large bowl combine oil and sugar. Whisk to blend. Add eggs and whisk; add vanilla and whisk. Add one-third of dry mixture and blend in with a spatula. Add another one-third of the dry mixture and blend in. Add a little of the buttermilk to thin out the batter, blend, then add the remaining dry mix and incorporate. Add the remaining buttermilk and mix in.

Divide batter equally be­tween the three pans. Tap pans on the counter to knock out any air bubbles. Bake at 350 degrees in the middle to lower half of your oven for 20 minutes or until toothpick placed in middle of cake comes out clean.

Cool cakes and remove from pans. Cut each layer of cake in half horizontally (you'll have 6 layers now). A turntable cake stand is invaluable here. Spread bottom layer generously with filling, starting in the center and pushing it out to the edge. Repeat with all layers. Then frost the top with filling, then sides.

The frosting doesn't need to be perfect. Cover the frosting on the top and sides with shaved milk chocolate for a professional look. Use a spatula or bowl scraper to shave the chocolate (milk chocolate is best as it's softer). Garnish the cake with fresh berries, a mint sprig and chocolate curls.

You can bake the cake in a sheet pan and cut in circles to form the three individual serving version we use at Salty’s restaurant.

Salty's White Chocolate Mousse Cake

I had this when I went to the restaurant with my parents and my husband and it was AMAZING!! Here's the recipe:

• 3 CUPS CAKE FLOUR, plus extra for dusting cake pans
• 1 TABLESPOON BAKING POWDER
• 1/2 TEASPOON KOSHER SALT
• 1 CUP UNSALTED BUTTER, room temperature, cut into 8 pieces
• 2 CUPS GRANULATED SUGAR
• 1 TEASPOON PURE VANILLA EXTRACT
• 1 CUP WHOLE MILK
• 8 LARGE EGG WHITES, room temperature
  (for safety reasons, don’t leave eggs out at room temperature; instead, briefly run them under warm water before separating)
• 1 PINCH CREAM OF TARTAR
• 3 TABLESPOONS RED CURRANT JELLY, whisked until it reaches spreading consistency
• WHITE CHOCOLATE MOUSSE (SEE RECIPE BELOW)
• 1 POUND GOOD-QUALITY WHITE CHOCOLATE,
  room temperature, shaved into curls using a vegetable peeler (blocks or large chunks are easier to peel)

1. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line the bottoms with waxed or parchment paper and grease the paper. Dust the bottom and sides of the pans with flour, tapping out any excess, and set aside.

2. Sift together the flour, baking powder and salt. Set aside.

3. In a large bowl, beat together the butter and sugar with an electric mixer at low speed until coarsely blended, then increase the speed to medium and beat until light and creamy. Add the vanilla, then add the flour mixture alternating with the milk. Beat until well combined.

4. In a separate bowl, using clean beaters, beat the egg whites with the cream of tartar at medium-high speed until they hold soft peaks.

5. Using a rubber spatula, gently fold one-third of the egg whites into the cake batter until well blended, using a cutting motion through the middle of the batter and turning the bowl as you work. Gently fold the remaining whites into the batter until just combined. Do not over mix or the cake will be tough and heavy.

6. Scrape the batter evenly into the prepared pans and bake in the center of the oven 25~30 minutes, or until a wooden toothpick inserted in the center comes out clean.

7. Cool the layers in the pans on wire racks for 20 minutes, then turn them out onto the racks to cool completely. Once cooled, remove the waxed paper. With a serrated knife, cut off the top brown part on each cake layer, making sure the layers are flat and even. Remove any crumbs that stick to the cake.

8. To assemble the cake, place one cake layer on a cake plate. Using a clean pastry brush, glaze it with a thin layer of red currant jelly, covering the top only (not the sides). Working quickly, because the mousse softens the longer it remains at room temperature, cover the jelly with one-third of the mousse (avoiding the sides), then repeat with the next layer, omitting the jelly.

9. Ice the cake with the remaining mousse, covering both top and sides. Press the white chocolate shavings into the mousse until the entire cake is evenly covered.

10. Refrigerate the cake for at least an hour before serving to allow the mousse to set. Alternatively, freeze the frosted cake (minus the white chocolate shavings) and allow it to thaw in the refrigerator before adding the shavings.

WHITE CHOCOLATE MOUSSE

• 12 OUNCES WHITE CHOCOLATE, coarsely chopped
• 4 CUPS WHIPPING CREAM, chilled

  1. Melt the white chocolate in a double boiler or a stainless-steel or glass bowl placed over a saucepan filled with simmering (not boiling) water. Remove the pan from the heat when the chocolate is almost melted, then stir until it melts completely. Be careful not to get any water in the chocolate, or it could seize (clump and harden). Cool to room temperature.

  2. With an electric mixer set at medium-high to high speed, whip the cream in a large mixing bowl until stiff peaks form. Working quickly, gently fold the melted chocolate into the cream and use immediately to frost the cake.

     COOK'S NOTES: White chocolate comes in several forms. For the best flavor and texture, buy a product that lists cocoa butter among the ingredients and avoid those labeled "artificial chocolate" or "chocolate-flavored." Above all, do not use white chocolate chips. If necessary, substitute sweetened coconut or white sprinkles for the white chocolate shavings. To measure the flour in this recipe, spoon it into the measuring cup, then level it off with a straight edge (such as the back of a knife). For even more precise measurements, weigh the flour on a kitchen scale. Three cups should weigh 12 ounces.